In this issue:

Friday's Recipe: *Dilly Bread*
Requests & Replies from Subscribers:  Rocky Road Bars

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* Exported from MasterCook *

Dilly Bread

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Breads                    O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Active Dry Yeast -- (or one package)
1/4 cup Warm Water
1 tablespoon Sugar
1 tablespoon Minced Onion -- dried
1 cup Creamed Cottage Cheese
1 tablespoon Butter or Margarine
2 teaspoons Dill Weed -- (or seed)
2 teaspoons Salt
1/4 teaspoon Baking Soda
1 Egg -- unbeaten
2 1/2 cups Flour -- (more or less)

In a small bowl, soften yeast in warm water, then set aside. Heat cottage cheese in a small
saucepan until lukewarm. Combine all ingredients in a large bowl, adding flour last. Knead
to make a stiff dough. Cover and let rise in a warm place until doubled. Punch down and
form to place in a well greased pan. Let rise, then brush with melted butter or margarine.
Bake at 350 degrees F for 40 - 50 minutes or until golden brown.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 2g Fat (16.7% calories from fat); 6g
Protein; 22g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 469mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hi,

Years ago as a child my friends mother made a cookie from graham cracker crumbs and chocolate
chips. I know the chocolate was melted and graham cracker crumbs mixed in. It may have had
coconut. I have wanted to make these for years, but I just don't remember. Does this no-
bake cookie sound familiar to anyone?

Linda

Some time ago I found a recipe for Chicken and Wild Rice Soup. I have lost it and can't find
one like it on any recipe site I've looked at. It could have come from RF4RP! Thank you,

Arlene

My son plans to hunt for deer this year so I need to be prepared to cook one. Does anyone
have recipes and advice on cooking venison that they are willing to share? Thank you!

Sharran

~ Subscriber Responses ~
 

Sloopy asked for it!

DIABETIC HOMEMADE ICE CREAM

Serving Size : 8 Preparation Time :0:00
Categories : Desserts -- Diabetic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
13 ounce Evaporated milk
2 tablespoon Sugar replacement
1 1/2 cup Whole milk
1 tablespoon Vanilla extract
3 Eggs (well beaten)

Combine evaporated milk and sugar replacement. Beat well until sugar is dissolved. Add
whole milk and vanilla extract; beat well. Add eggs; beat eggs into milk mixture vigorously.
Pour into ice cream maker. Freeze according to manufacturer's directions.

1 serving = 1/2 milk, 1/2 lean meat Calories = 122

---------

Diabetic Homemade Ice Cream

I adapted this to make it more friendly to my diabetic diet. It has no modified food starch
in it, which is a big plus. by kwlabear

time to make 2¼ hours 10 min prep

1 (12 ounce) can fat-free evaporated milk
2 tablespoons liquid stevia
1 1/2 cups whole milk
1 tablespoon vanilla extract
3 eggs, well beaten

1. Combine evaporated milk and stevia.
2. Beat well to make sure stevia is well incorporated into milk. Add whole milk and vanilla
extract.
3. Beat well.
4. Add eggs and continue to beat well.
5. Pour into ice cream maker and follow manufacturer's directions.

Jack Poulter On an Island in the Pacific               jpoulter@islandnet.com
 

LuAnn,

I have several recipes for no bake of cookies. Hope these give your girls some great ideas.

Cris                        Cris@classicautoparts.com

CHOCOLATE CHIP OAT NO BAKE COOKIES

1 cup Brown Sugar
1/4 cup Butter
1/3 cup Evaporated Milk
1/4 cup Peanut Butter
1 cup Quick Rolled Oats
1/2 tsp Vanilla extract
1/2 cup chopped Salted Peanuts
1 cup Milk Chocolate Chips

In a saucepan, cook the brown sugar, evaporated milk & butter. Cook over medium heat,
stirring continually until the mixture comes to a boil. Cook for one minute longer. Remove
from heat, stir in peanut butter, oats, and vanilla. Let cool until just warm tot he touch
then stir in the peanuts and chocolate chips, stirring until the chips and peanuts are
dispersed. Drop the cookies by the spoonful onto a nonstick baking sheet or waxed paper.
Cool completely in refrigerator. (If you like chewy chocolate chip cookies, you'll love
these as well).

NOTE: If you stir the chocolate chips in before they have cooled, they will melt. That's
not bad but you will have chocolate cookies instead of chocolate chip cookies.

PEANUT BUTTER NO BAKE COOKIES

2 cups Brown Sugar
1/2 cup Evaporated Milk
1/2 cup Butter
1/2 tsp. Vanilla extract
1 cup Peanut Butter
3 cups Quick Rolled Oats

Add the brown sugar, evaporated milk, and butter to a heavy saucepan. Cook over medium high
heat, stirring continually until the mixture boils. Cook for one minute longer. Remove from
heat, stir in peanut butter, quick oats, and vanilla. Stir until the mixture begins to cool.
Drop the cookies by the spoonful onto a non stick baking sheet or waxed paper. Cool in
fridge.

ROCKY ROAD BARS

1/2 cup Butter
1/2 cup Brown Sugar
1-1/2 cups Quick Rolled Oats
1/4 cup Light Corn Syrup
1/2 cup dried Semi-sweet Chocolate Chips
2/3 cup Mini Marshmallows
1/2 cup walnut pieces

Place butter in an 8-inch square, microwave safe baking dish. Microwave until the butter is
melted. Stir in the brown sugar until dissolved. Stir in the remaining ingredients. Press
firmly into the dish. Microwave for 3-5 minutes or until lightly browned. ( If your
microwave does not have a rotating carousel, turn the dish twice during cooking. ) Let the
cookies cook and then cut them into bars with a sturdy knife. Wrap them individually to pack
in lunches etc.

SNOW TOPPED MOUNTAINS

1 3/4 cups all purpose flour
1/2 cup cocoa
dash of salt
3/4 cup butter
3/4 cup brown sugar
1/2 tsp vanilla
1 cup walnuts
2-3 T. water
Powder sugar for dusting

DUSTING: Mix flour, cocoa and salt together in a medium bowl. In separate bowl, cream the
butter & brown sugar together. Add the vanilla. Add dry ingredients from first bowl about
one-third at a time. Then add nuts. Unless the butter has become too soft, the mixture will
still by dry and granular. Add cold water one tablespoon at a time beating after each
addition, until the mixture begins to clump together. Do not add more water than needed.
Form into walnut sized balls. As you form the balls, the dough should come together in a
soft, clay like consistency. Place the eight or ten balls on waxed paper placed into the
microwave on the carousel. Bake at high heat for about 3-5 min or until firm. Remove the
waxed paper & cookies from the microwave to a wire rack. Let the cookies cool for 4-5 min.
and then remove them from the waxed paper. Dust the tops with powdered sugar. DON'T
overcook these or they will turn hard.

For LuAnn who wanted recipes for no bake cookies:

Chocolate Chip Oat No-Bake Cookies

If you like chewy chocolate chip cookies, try these.

1 cup brown sugar
1/4 cup butter
1/3 cup evaporated milk
1/4 cup peanut butter
1 cup quick rolled oats
1/2 teaspoon vanilla extract
1/2 cup chopped salted peanuts
1 cup milk chocolate chips

In a saucepan, cook the brown sugar, evaporated milk, and butter to a heavy saucepan. Cook
over medium heat, stirring continually, until the mixture comes to boil. Cook for one
minute longer. Remove from heat, stir in peanut butter, quick oats, and vanilla. Let cool
until just warm to the touch then stir in the peanuts and chocolate chips, stirring just
until the chips and peanuts are dispersed. Drop the cookies by the spoonful onto a nonstick
baking sheet or waxed paper. Cool completely in the refrigerator. Baker’s note: If you stir
the chocolate chips in before they have sufficiently cooled, they will melt. That’s not bad
but you will have chocolate cookies instead of chocolate chip cookies.

Peanut Butter No-Bake Cookie Recipe

This is a chewy, peanut butter-rich cookie made with oats.

2 cups brown sugar
1/2 cup evaporated milk
1/2 cup butter
1/2 teaspoon vanilla extract
1 cups peanut butter
3 cups quick rolled oats

Add the brown sugar, evaporated milk, and butter to a heavy saucepan. Cook over medium-high
heat, stirring continually, until the mixture comes to boil. Cook for one minute longer.
Remove from heat, stir in peanut butter, quick oats, and vanilla. Stir until the mixture
begins to cool. Drop the cookies by the spoonful onto a nonstick baking sheet or waxed
paper. Cool completely in the refrigerator.

Tropical Orange and Coconut Balls

3 1/2 cups vanilla cookie crumbs
2 cups powdered sugar
1 1/2 cups pecans, chopped
1/3 cup frozen orange juice concentrate, thawed, undiluted
1/2 cup butter, melted
1 1/2 cups sweetened flaked coconut

In the mixing bowl of your stand-type mixer, combine the cookie crumbs, powdered sugar, and
chopped pecans. Mix in the orange juice and melted butter. Mix for 1 to 2 minutes. Shape
into one-inch balls and roll in the coconut. Place the cookies in the refrigerator to become
firm.

Ruth                           Ruanju@comcast.net
 

LuAnn asked for No Bake cookie recipes. I was just looking this one up online when I read
the RealFood newsletter. The nice thing about this one is that you can change the flavor
completely by changing the flavor of pudding.

Easy No Bake Cookies
(allrecipes.com/Recipe/Easy-No-Bake-Cookies/Detail.aspx)
SUBMITTED BY: Kimberly Nielson

"These are easy no bake cookies that call for any flavor of INSTANT pudding, so you can get a
variety of flavors to suit your particular taste."

Original recipe yield: 3 - 4 dozen

2 cups white sugar
3/4 cup butter
2/3 cup milk
1 (3.9 ounce) package instant chocolate pudding mix
3 1/2 cups quick cooking oats
1/2 teaspoon vanilla extract

Mix together the sugar, butter or margarine and the milk in a large pot and bring to a boil.
Boil for 2 minutes. Turn off heat and add in the pudding, oats and vanilla. Mix well and let
stand for 5 minutes. Drop by spoonfuls onto wax paper.

Hay stacks

1 bag of peanut butter or butterscotch chocolate chips
1/2 c raisins
chow mein noodles

Melt the chips (if you stop and stir them often, you can do this in the microwave), stir in
the raisins and then add the chow mein noodles (I always add until it looks right, probably
somewhere between a cup or two). Stir it all together and drop by spoonfuls on waxed paper to
set up.

Caroline                        caroline@tcsaf.com
 

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